Long before concrete and steel, the winemakers of Portugal’s Alentejo fermented their reds in giant clay pots called talha, a Roman-era tradition that’s still alive here. Casa Relvas leans right into it: this red is made from indigenous Moreto, Trincadeira and Aragonez, fermented on the skins in amphora with wild yeasts, then rested on its lees in clay. That old-school vessel lends the wine a distinctive savory streak, think iodine, eucalyptus and pepper wrapped around dark plummy fruit. It’s soft, earthy and unusual in all the right ways, from a family estate that farms with grazing sheep, recycled wetlands and 100,000 native trees. A delicious history lesson in a glass.